Preserved Balsamic Figs

plate of balsamic figs on cheese board feature image

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These sweet-tart Balsamic Figs are preserved for freshness all year round and can be used with both sweet and savory recipes. They’re easy to prepare, store well, and make a lovely gift.

Makes 6 half pint jars or 3 pints.

Nutrition facts for 1 half pint jar (about 1 cup of preserves).

Prep Time1

Total Time1

Course: Appetizer, Condiment, Preserving

Cuisine: American, Mediterranean

Keyword: canning, figs, preserving

Servings: cups

Calories: 383kcal

Author: Tara Teaspoon

Ingredients

1 ½ pounds fresh figs I prefer darker figs for this recipe such as Brown Turkey or Black Mission. Lighter figs such as Sierra will also work.
1 cup plus 2 tablespoons balsamic vinegar
3 cups water
¾ cup honey
1 cup granulated sugar
1 ½ teaspoons black peppercorns
1 ½ teaspoons coriander seeds
Bay leaves
Fresh rosemary
Fresh thyme

Instructions

Prepare canning jars, lids, and rings by washing and sanitizing. Before filling, jars and lids should be simmering in a large pot filled with a few inches of water so everything is very hot; prepare the pot.
Rinse figs and trim stems. If any figs are very large you can cut them in half. Most figs you will leave whole.
In a medium pot over medium-high heat, combine the vinegar, water, honey, and sugar. Bring mixture to a boil.
Gently add figs to the liquid and reduce heat to a simmer. Simmer figs for 2 minutes, then remove from heat. Remove figs from syrup to a separate bowl for easy jar-filling.
Gently add figs into the jars to the top (once the liquid is added they should settle to just below the inside rim). Add some peppercorns and coriander seeds to each jar. Add a bay leaf and sprigs of each herb to the jars. Ladle the balsamic liquid over figs. There should be at least ¼ inch space at the top of the jar. If there is not, remove a fig and proceed. (If there is any leftover balsamic liquid, you can keep it in a jar in the fridge and use it for vinaigrettes within 2 to 3 weeks).
Wipe the top edge of the jars clean with a damp cloth, then place a hot flat lid and ring on each jar. Tighten rings.
Add water to the pot that was heating the jars and bring to a simmer. Gently submerge the jars into the water, (the water can cover the tops of the sealed jars but doesn't have to. it can be just below the lid). Simmer 10 minutes for half-pint jars, and 15 minutes for pint jars.
Gently remove the jars from the water and place in a draft-free place to cool. As they cool you should hear pops when the lids have sealed. Once completely cool, check for sealing (there should be no flex up or down when you push down on the lid).
Store in a cool, dark place for up to 12 months. If any jars have not sealed, store them in the fridge and enjoy within 2 to 3 weeks.

Notes

Makes 6 half pint jars or 3 full pints. Nutrition facts for each full half-pint jar.

Use any leftover balsamic liquid for vinaigrettes or a chicken marinade.

Nutrition